Aquafaba Swiss Buttercream Recipe
Serves: 4 cups
  • Canned Chick Peas* 2- 15ounce cans for 1¾ cups bean water
  • Granulated Sugar 1 cup (200g)
  • Vanilla Extract 2 teaspoons
  • Confectioners Sugar 1 cup
  • Cream of Tartar ½ tsp
  • Vegan Butter 3 sticks (1½ cups) (339g)
  • Hi Ratio Solid Vegetable shortening 1 cup (226g)
  1. Combine the sugar with the chickpea water in a saucepot and bring to a full boil.
  2. Boil for 5 minutes then transfer to a mixer bowl to cool completely
  3. With the whip attachment of the kitchen aid (a hand beater will work but it will take a very long time) whip the aquafaba on high speed until it is thick and glossy and has firm peaks
  4. Combine the cream of tartar with 2 Tbs of confectioners sugar and then add that to the whipped, firm peaked meringue, continue whipping and add the remaining confectioners sugar
  5. Add the shortening and softened vegan butte and continue whipping on high speed to a smooth emulsion
  6. Add vanilla last
Buttercream can be stored for 2 days at room temperature in an airtight container or in the refrigerator for up to 2 weeks.

Bring it to room temperature for several hours then re whip back to smooth consistency
Recipe by Gretchen's Vegan Bakery at